piping out lines of sauce is a fun practice. it gives a sense of fluidity to a plated dish. some movement.
i started with a great base recipe from Valrhona for a praline cremeux. this dish is pure chocolate and praline. chocolate ganache is poured over praline fuillatine and left to crystallize at room temp for a few hours. the feuillatine is never refrigerated so it remains creamy and crunchy which melds with the ganache wonderfully. almost like a fluid tart base.
milk sherbet, bitter cocoa pudding, Maldon salt, and stevia leaves.
i have probably done this dish before, but just by piping out the praline cremeux makes it feel different and new to me.